Saturday, October 31, 2009

Thai Pork with Peanut Sauce

Sally said: "This is an easy and delish recipe for the slow cooker from the Not your Mother's Slow Cooker cookbook. I found the recipe but I have to give Tony the credit for cooking it. We used four hours on high rather than eight on low. Turned out fine, very tender and flavorful. You can serve it with jasmine rice or thai noodles. Sliced oranges would be good with it."
Thai Pork with Peanut Sauce
An adaptation of a Cooking Light recipe that was posted on the Internet where it received a five-star rating from home cooks published in Not Your Mother's Slow Cooker.
One 2-pound boneless pork loin, trimmed of fat and cut into four pieces
1 bell pepper, chopped
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup peanut butter
For serving:
1/2 cup green onions (white and green parts)
1/4 cup chopped dry-roasted peanuts
2 limes, cut to make 8-12 wedges
  • Coat the slow cooker with nonstick cooking spray. Put the pork, chopped bell pepper, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into the cooker. Cover and cook on LOW until pork is tender, 7-9 hours. (Sally cooks for 4 hours.)
  • Remove the pork from the cooker and coarsely chop. Add the peanut butter to the liquid in cooker; stir will to dissolve the peanut butter and blend with the liquid to make the sauce.  Return the pork to the sauce and toss to coat the meat evenly.
  • Serve in shallow bowls over hot jasmine rice, and sprinkle each serving some of the green onions and peanuts. Pass the lime wedges.

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